How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Calamari, Fennel And White Bean Salad With Arugula?

You need 18 ingredients. The key ingredients include: For the vinaigrette, 1/2 cup extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 small garlic clove, minced, and more.

Is Calamari, Fennel And White Bean Salad With Arugula suitable as seafood?

Yes, Calamari, Fennel And White Bean Salad With Arugula falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Calamari, Fennel And White Bean Salad With Arugula?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Calamari, Fennel And White Bean Salad With Arugula

Name: Calamari, Fennel And White Bean Salad With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vinaigrette; 1/2 cup extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice; 1 small garlic clove, minced; 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; For the salad; 2 cups cooked cannellini beans (or 1 16 ounce can, drained and rinsed); 1 small fennel bulb, ends and fronds trimmed, thinly sliced; 1 tablespoon extra-virgin olive oil; 1 garlic clove, minced; 1/4 teaspoon red pepper flakes; 1 pound calamari bodies and tentacles, bodies cleaned and sliced in 1/4 inch rings; 1 teaspoon salt; 4 cups arugula leaves, washed and dried; 1/4 cup shaved Parmigiano-Reggiano cheese; Chopped Italian parsley leaves for garnish

Fresh, crisp and full of flavor — this Calamari, Fennel And White Bean Salad With Arugula is a must-try. Made with vinaigrette, extra-virgin olive oil, …

This Calamari, Fennel And White Bean Salad With Arugula relies on simple, everyday ingredients such as for the vinaigrette, extra-virgin olive oil, freshly squeezed lemon juice and small garlic clove, minced. It comes together quickly and makes 4 servings, at about 542 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Calamari, Fennel And White Bean Salad With Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

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